Materials

Scallop skirts 200g, asparagus 300g, lily 50g, garlic 20g, salt 15g, oyster sauce 20g, ginger 30g, 40g scallion

Practice

1. scallop skirts cleaned, patting broken ginger and scallion, seasoned with a little cooking wine and salt.

2. asparagus lily clean, asparagus peeled off the end of the old skin and so on, and lily together into the boiling water blanch to 8 mature

3. pot of hot oil, put the garlic and scallop skirt quickly stir fry, add asparagus lily, seasoned with salt, oyster sauce and turn it can be

scallop skirts have the following nutritional information:

Nutrients (per 100 grams)

Nutrition (per 100 grams)

Nutrition (per 100 grams)

Nutrition (per 100 grams)

Nutrition (per 100 grams)

Calories (kcal) 60.00

Carbohydrates (g) 2.60

Fat (g) 0.60

Protein (g) 11.10

Cellulose (g) one

Vitamin A (mcg) one

Vitamin C (mg) one

Vitamin E (mg )11.85

Carotene (micrograms) one

Thiamin (milligrams) one

Riboflavin (milligrams) 0.10

Niacin (milligrams) 0.20

Cholesterol (milligrams) 140.00

Magnesium (milligrams) 39.00

Calcium (milligrams) 142.00

Iron (milligrams) 7.20

Zinc (milligrams) 11.69

Copper (milligrams) 0.48

Manganese (milligrams) 0.70

Potassium (milligrams) 122.00

Phosphorus (milligrams) 132.00

Sodium (milligrams) 339.00

Selenium (micrograms) 20.22